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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 cup each)
Steak & Mushroom Florentine
Even the kids will eat their spinach when it's tucked into this delicious dish with sliced steak and a creamy sauce.
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Serves: 4 servings (about 1 cup each)
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 tablespoons Vegetable Oil
1 beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
1 small onion, sliced (about 1/4 cup)
4 cups fresh baby spinach
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper




Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.
Serving Suggestion: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.



Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 275, Total Fat 15g, Saturated Fat 3g, Cholesterol 62mg, Sodium 606mg, Total Carbohydrate 10g, Dietary Fiber 3g, Protein 22g, Vitamin A 64%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 19%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 251, Total Fat 13g, Saturated Fat 3g, Cholesterol 62mg, Sodium 367mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 22g, Vitamin A 64%DV, Vitamin C 13%DV, Calcium 6%DV, Iron 19%DV


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